Instant Pot Creamy Beef Taco Soup

 Ingredients

2 lb ground beef

1 small onion, diced

1 bell pepper, diced

2 garlic cloves, minced

24 oz beef broth

28 oz diced tomatoes (crushed tomatoes are fine too)

Double recipe of Seeking Good Eats Copycat Taco Seasoning or 2 store-bought taco seasoning packets

4 oz salsa

4 oz cream cheese, softened

1 cup heavy cream

2 cup cheddar cheese

Instructions

Saute ground beef, onion, and bell pepper over medium heat until meat is done.

Add garlic cloves, beef broth, tomatoes, salsa, and taco seasoning. Set pot to High pressure, 2 minutes. Once the cooking cycle is complete, allow pressure to release naturally.

Slowly add softened cream cheese, heavy cream, and cheddar cheese to the pot. Stir until cheeses are melted and soup is blended.

Serve and garnish with your favorite taco toppings. Enjoy!

Easy Caramel Apples

 Ingredients

Granny smith apples

Caramel

Instructions

Cut your apples in half. Remove stems.

Hollow out each half by coring and shaving away some of the inner apple. (I use a muffin tin to help balance.)

Fill with warmed caramel. (You can use homemade or you can use store-bought and microwave it in 15 second intervals until warmed.)

Let the caramel cool and harden. Once completely cooled, cut apples into slice and serve.

EASY 4-INGREDIENT NUTELLA ROLLS

 

Ingredients

1 can refrigerated pizza dough

½ cup Nutella

2 tbls butter, melted (for brushing)

Raw or crystal sugar

Instructions

Roll out pizza dough to a large rectangle, cutting off any sides that aren’t straight.

Spread Nutella all over your pizza dough in a single layer, all the way to the sides.

With a pizza cutter, cut diagonal lines up and down so that you have long triangles.

Take each triangle and roll up, starting at the larger ends, until you have formed crescent rolls.

Arrange on a baking sheet, brush with butter, and sprinkle with sugar.

Bake 15 minutes or until dough is golden brown. Serve warm.

OLD FASHIONED SOUR CREAM POUND CAKE

 

Ingredients

1 cup butter

6 eggs, separated

2 teaspoons vanilla

1 tablespoon fresh lemon juice

1 cup sour cream

3 cups all-purpose flour, sift before measuring

1/4 teaspoon baking soda

3 cups sugar

1/4 teaspoon salt

Directions

Cream together sugar and butter, add the egg yolks one at time; beat well after each addition. Blend in vanilla, lemon juice and sour cream. Into a separate bowl, sift sifted flour, salt, and soda. Add sifted dry ingredients to batter; beat well. In a separate bowl, beat the egg whites until stiff peaks form. Fold egg whites into the cake batter. Pour into a greased and floured tube or bundt pan and bake at 300° for about 1-1/2 hours or until cake tests done.Cool 10minutes and remove from pan.

Hershey S’mores Kiss Cookies

Ingredients

10 tablespoons unsalted butter, softened to room temperature

1 cup granulated sugar

2 eggs

1 cup creamy peanut butter

2 teaspoons vanilla extract

1 and 1/2 cups all-purpose flour

3/4 teaspoon baking powder

1/4 teaspoon salt

12 large marshmallows, cut in half

24 Hershey kisses milk chocolate, unwrapped

Instructions

Preheat the oven to 350 degrees F.

In a large bowl combine the butter and sugar, stir until combined.

Add eggs, peanut butter and vanilla, mix on medium-speed until it is well combined.

Slowly add the flour, baking powder and salt.

Roll out the dough and take out a ball of about 1 tablespoon, place it in a cookie sheet that is covered with baking paper.

Repeat with the remaining dough.

Bake for 8-10 minutes until there is a slight brown color on the edges.

Remove from the oven and immediately set half marshmallow, sticky side down on each cookie.

Put the cookies back in the oven and broil for 1-2 minute until they become brown, make sure you don’t burn them.

Take them out from the oven and place Hershey kisses chocolate on top of each cookie, pressing gently with your finger so that the chocolate sinks into a cookie.

Move to a wire rack to cool completely.

Sticky Sweet Chicken in 35 Minutes!

Ingredients

2 carrots, cut into 1″ pieces

2 medium potatoes, cut into 1″ pieces

1 onion, cut into 1″ pieces

1 bell pepper, cut into 1″ pieces

4 pieces chicken

2 Tbsp molasses

2 Tbsp ketchup

2 Tbsp honey

2 Tbsp maple syrup

½ Tbsp Italian seasoning

½ tsp salt

½ tsp pepper

¼ tsp garlic powder

¼ tsp onion powder

2 Tbsp butter, cut into small pieces

1 Tbsp cornstarch + 3 Tbsp water (optional)

Instructions

Preheat the oven to 350 degrees. In an 8×8 oven-proof dish, layer the vegetables.

Combine molasses, ketchup, honey, maple syrup and all seasoning in a medium bowl. Place chicken in a separate bowl.

Add about ¼ cup of liquid mixture to the chicken and stir to coat well. Place chicken and the sauce it was in on top of vegetables. Place butter on top of chicken.

Bake for 25 minutes. Meanwhile, heat remaining sauce in a saucepan and bring to a simmer. Combine cornstarch and water in a small bowl.

Add cornstarch slurry to sauce and stirring constantly bring to a boil, then reduce to a simmer.

Add this thickened sauce to the top of the chicken and continue to bake for another 20-25 minutes, or until the chicken is cooked through. You might need to remove the chicken so it doesn’t overcook, yet continue to bake the vegetables until they’re done.

Enjoy the sweet and sticky chicken!

Ooey Gooey Chocolate Cake

 

INGREDIENTS

1 (18.25 oz.) box chocolate cake mix

1 (16 oz.) box powdered sugar

1 (8 oz.) package cream cheese, room temperature

2 sticks butter, divided, melted

3 eggs, divided

1/2 cup semi-sweet chocolate chips, optional

3-4 tablespoons unsweetened cocoa powder

2 teaspoons vanilla extract, divided

1/4 teaspoon instant espresso granules

PREPARATION

Preheat oven to 350º F and lightly grease a 9×13-inch baking dish with butter or non-stick spray.

Mix cake mix with 1/2 cup (1 stick) melted butter, 1 egg and 1 teaspoon vanilla extract in a large bowl until just combined, then transfer to greased baking dish. Use a rubber spatula to spread mixture into an even layer.

In a separate bowl or mixer, beat cream cheese for 2-3 minutes, or until smooth, then add eggs one at a time, waiting for each to be incorporated before adding the next. Mix in cocoa powder and instant coffee granules until smooth.

Gradually mix in powdered sugar (on low speed, if using a mixer), then drizzle in remaining melted butter and vanilla extract.

If using, fold in chocolate chips until just combined.

Pour mixture over batter in the baking dish and gently spread it into an even layer.

Place baking dish in oven and bake for 45-50 minutes, or until edges are pulling away from the sides of baking dish and the center is just set.

Remove from oven and let cool at least 40 minutes, or until set.

Slice, serve and enjoy!